Author: Madhur
Jaffrey - India
Servings: 6
A very traditional Punjabi dish, Mattar Paneer, or
Peas with Punjabi Cheese, is eaten throughout India and Pakistan.
Ingredients
1
medium sized onion, peeled and chopped
1 inch cube of fresh
ginger, peeled and chopped
paneer (plus 2 cups of the whey)
6 tbl
veg. oil
1 whole dried red pepper
1 tbsp. ground coriander
seeds
1/4 tsp ground turmeric
3 medium sized tomatoes, peeled and
minced
1 tsp salt
1/8 tsp freshly ground black pepper
3
cups frozen peas
|
Preparation
| 1. |
Put the chopped onion and ginger
into a blender or food processor along with 1/3 cup water and blend
until you have a smooth paste. |
| 2. |
Leave paste in the blender container.
Heat oil in a heavy 10 inch wide pot over a medium flame. |
| 3. |
When hot
put in the pieces of paneer in a single layer and fry until golden
brown on all sides. This happens pretty fast. Remove to a plate. |
| 4. |
Put
the dried red pepper into the same oil. Within 2 seconds, turn the
pepper over so that it browns on both sides. Now put in the contents of the
blender (keep your face averted as the paste might splatter). |
| 5. |
Fry,
stirring constantly, for about 10-12 minutes, or until paste turns a
light brown color. Add the coriander and turmeric and fry, stirring, for
another minute. |
| 6. |
Put in the minced tomatoes. Stir and fry for
another 3 to 4 minutes or until the tomatoes turn a dark, reddish brown
shade. Now pour in 2 cups of the whey. |
| 7. |
Add the salt and the black
pepper. Mix well and bring to a boil. Cover, lower heat, and simmer gently
for 10 minutes. |
| 8. |
Lift cover and put in the paneer pieces and the
peas. Cover and simmer for 10 minutes or until the peas are cooked.
|
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